Makes 2 servings
Macros: 340 cal, fat 28g, carbs 3g, fibre 1g, protein 19g
227g Ground Lamb (lean)
2 Tbsp Parsley (chopped)
2 Tbsp Mint Leaves (chopped)
3/4 tsp Oregano (dried)
1/8 tsp Sea Salt
1/2 Lemon (zested)
1/4 cup Unsweetened Coconut Yogurt
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
In a large bowl, add the ground lamb, parsley, mint, oregano, sea salt and lemon zest. Mix well using your hands. Roll into balls roughly the size of a golf ball and place on the baking sheet. Cook for 15 to 20 minutes. Remove and serve with coconut yogurt as a dip. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving is equal to approximately 4 meatballs and 2 tbsp of coconut yogurt.
No Lamb: Use lean ground beef instead.
Additional Toppings: Add grated cucumber, garlic and lemon to the coconut yogurt to make your own tzatziki dip.